相关实验视频

Updated: Jan 10, 2026

Sampling Human Indigenous Saliva Peptidome Using a Lollipop-Like Ultrafiltration Probe: Simplify and Enhance Peptide Detection for Clinical Mass Spectrometry

Sampling Human Indigenous Saliva Peptidome Using a Lollipop-Like Ultrafiltration Probe: Simplify and Enhance Peptide Detection for Clinical Mass Spectrometry

Published on: August 7, 2012

补充L-proline通过口腔微生物组代谢途径影响非挥发性风味感知

Shuyuan Zhang¹, Saeed Shoaie², Guy H Carpenter³

¹Centre for Host Microbiome Interactions, Faculty of Dentistry, Oral and Craniofacial Sciences, King's College London, London, UK. Shuyuan.2.zhang@kcl.ac.uk.

NPJ science of food

|November 25, 2025

概括

补充L-proline改变了口腔微生物的代谢途径,显著增加了薄荷味觉. 这些代谢变化,而不是微生物组本身,是改变非挥发性味道感知的关键驱动因素.

科学领域:

微生物学微生物学
感官科学感官科学
营养科学营养科学

背景情况:

非必不可少的氨基酸L-proline是由口腔微生物组代谢的.
口腔微生物组在味道感知中的作用是一个新兴的研究领域.
了解饮食成分如何影响口腔微生物群和感官感知至关重要.

研究的目的:

调查L-林补充剂影响口腔微生物组的假设.
为了确定口腔微生物组的变化是否会影响非易失性风味感知.
为了确定代谢途径,微生物组变化和感官结果之间的关系.

主要方法:

一个半训练有素的感觉小组 (n=20) 使用通用标记视觉模拟尺度 (glVAS) 评估了9个品尝者.
参与者接受了为期三周的方案,包括为期五天的L-proline补充阶段.
枪支测序和混合效应线性回归模型被用于分析微生物组和代谢途径数据.

主要成果:

在补充L-proline期间,薄荷味觉显著增加 (p=0.011).
在补充剂期间观察到在代谢途径中明显的β多样性分离 (p=0.008).
代谢途径,特别是与蛋白质合成相关的代谢途径,比微生物组本身更强烈地预测了风味感知.

结论:

补充L-proline可以改变口腔微生物的代谢途径.
这些代谢途径的改变显著影响非挥发性风味感知,特别是增强薄荷味道.
代谢途径被确定为L-林摄入量和感官体验之间的关键调解者.

更多相关视频

Residue-Specific Exchange of Proline by Proline Analogs in Fluorescent Proteins: How "Molecular Surgery" of the Backbone Affects Folding and Stability

Residue-Specific Exchange of Proline by Proline Analogs in Fluorescent Proteins: How "Molecular Surgery" of the Backbone Affects Folding and Stability

Published on: February 3, 2022

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

相关概念视频

The Physiology of Taste

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...

Taste Buds and Receptors

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...